Description
Delicious Sheet Pan Chicken Pitas packed with tender chicken and vibrant roasted vegetables, drizzled with creamy herb ranch dressing, perfect for busy nights.
Ingredients
Scale
- 2 Chicken breasts
- 4 Pita bread
- 2 Bell peppers
- 1 Onion
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Herbs (oregano and thyme)
- 1/2 cup Ranch dressing
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the chicken breasts and vegetables into bite-sized pieces, ensuring even cooking.
- Toss the chicken and vegetables with olive oil, salt, pepper, and herbs on a sheet pan, making sure everything is well-coated.
- Spread the mixture in a single layer and roast for about 20-25 minutes, until the chicken is cooked through and the veggies are tender and slightly caramelized.
- Warm the pita bread in the oven for a few minutes or in a skillet until soft and pliable.
- Carefully fill each pita with the roasted chicken and veggies, packing them generously.
- Drizzle the pitas with homemade herby ranch dressing and serve immediately for a delightful meal.
Notes
Great for family dinners or entertaining. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg